Cream-filled pastry
A profiterole (French: [pʁɔfitʁɔl] ), chou à la crème (French: [ʃu a la kʁɛm] ), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream , custard , pastry cream , or ice cream . The puffs may be embellished or left plain or garnished with chocolate sauce , caramel , or a dusting of powdered sugar .
Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups.[ 1] The various names may be associated with particular variants of filling or sauce in different places.[ 2] [ 3] [ 4] [ 5]
^ Prosper Montagné, Larousse Gastronomique , 1st edition, 1938, s.v.
^ Carole Bloom (2 March 2007). The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients . John Wiley and Sons. pp. 433–. ISBN 978-0-7645-7645-4 . Retrieved 15 June 2011 .
^ Michael Ruhlman (7 April 2009). Ratio: The Simple Codes Behind the Craft of Everyday Cooking . Simon and Schuster. pp. 46–. ISBN 978-1-4165-6611-3 . Retrieved 15 June 2011 .
^ Good Housekeeping Magazine; Good Housekeeping (28 December 2001). The Good Housekeeping Illustrated Cookbook: America's Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes . Hearst Books. pp. 512–. ISBN 978-1-58816-070-6 . Retrieved 15 June 2011 .
^ Glenn Rinsky; Laura Halpin Rinsky (14 February 2008). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional . John Wiley and Sons. pp. 228–. ISBN 978-0-470-00955-0 . Retrieved 15 June 2011 .